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He’ll become executive sous chef at Daisho, one of three Momofuku restaurants opening here July 28. In the process, the 29-year-old perfectionist joins forces with a chef of even more exacting standards: Momofuku founder Dave Chang.

They couldn’t be better suited.

Both are straight-shooting, worst-case-scenario types with a healthy blue vocabulary and even healthier self-confidence.

“We’re not going to serve what people want. We’re not doing a focus group. We’re going to serve what we think is good,” Chang, 35, told the Star.

Case in point.

The Toronto outposts are part of Michelin-starred Chang’s growing “Lucky Peach” restaurant empire.

Daisho, named for the pair of samurai swords, will have a menu of communal meals for four or more people, modelled on dinners like the bo ssam — whole slow-cooked pork shoulder with sides and condiments — at Momofuku’s Ssam Bar and the fried chicken at the chain’s Noodle Bar in New York City.

Daisho joins a Noodle Bar and a third, unnamed restaurant serving only tasting menus in a three-storey building beside the The Shangri-La condominium-hotel at University Ave. and Adelaide St. W.

Blondin will work under executive chef Sam Gelman (ex-Má Pêche) and will hire and train kitchen staff, control inventory, oversee daily operations and help develop the menu.

Chang, the Korean-American chef who started with a Manhattan ramen shop, described Blondin as “invaluable.”

“We’re really lucky Matt is coming on board,” said Chang in a phone interview punctuated by f-bombs, giggles and fire-truck sirens.

“He’s well entrenched in the Toronto food scene. He can help with things like, which is the better garbage disposal company?”

If he doesn’t yet know Blondin well—and that will change once Blondin begins three weeks of training in New York on June 4—Chang is already ready “to give him more autonomy than most.”

Blondin said he was “surprised” to be offered the job by a Momofuku scout setting up the Toronto project. “We went out for beers as colleagues and talked about suppliers,” Blondin said. “It morphed into something bigger.”

Chang’s preference for pork and disdain for table reservations fit in well with Toronto’s restaurant scene.

Acadia co-owner Scott Selland hasn’t yet announced who will replace Blondin at the restaurant.

The Star awarded Acadia three-and-a-half stars out of a possible four in its September 2011 review.

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